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Chef Ava

Biscuits and Sausage Gravy Breakfast Pizza with Baked Eggs

A fluffy biscuit crust topped with creamy homemade sausage gravy, sharp cheddar cheese, and four perfectly baked eggs. This hearty breakfast pizza is the ultimate weekend brunch recipe, combining classic biscuits and gravy with a beautiful pizza presentation in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can refrigerated biscuit dough
  • 1/2 lb beef breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1 tbsp butter
  • salt and black pepper, to taste

Equipment

  • 12-inch pizza pan or baking sheet
  • large skillet
  • mixing spoon
  • measuring cups
  • oven

Method
 

  1. Preheat oven to 375°F. Lightly grease a baking sheet or 12-inch pizza pan.
  2. Press the biscuit dough into a 12-inch round on the prepared pan, forming an even pizza crust.
  3. Cook the breakfast sausage in a skillet over medium heat until browned and crumbled. Do not drain.
  4. Add butter to the skillet and allow it to melt completely.
  5. Sprinkle flour over the sausage mixture and stir constantly for about 2 minutes.
  6. Gradually pour in the milk while stirring continuously until the gravy becomes smooth and thick. Season with salt and black pepper.
  7. Spread the sausage gravy evenly over the biscuit crust, leaving a small border around the edge.
  8. Sprinkle the cheddar cheese evenly over the gravy.
  9. Create four wells in the cheese layer using the back of a spoon and carefully crack one egg into each well.
  10. Bake for 15–20 minutes until the crust is golden, the cheese is melted, and the eggs reach your desired doneness.
  11. Allow the pizza to rest for 3–5 minutes before slicing and serving warm.

Notes

Make deep wells in the cheese layer before adding the eggs to keep the yolks centered while baking. Do not make the gravy too thick, as it will continue thickening in the oven. Check the eggs around the 15-minute mark for your preferred yolk consistency. Allow the pizza to rest for 3–5 minutes before slicing.